Sweet STUFF – Who doesn’t love dessert?
Tiramisu Squares
1 package frozen pound cake, cut into slices
1 cup espresso coffee, at room temperature
1 cup sugar
1/2 cup chocolate syrup
8 ounces Mascarpone cheese
2 cups whipping cream
2 bars Heath or Score candy, chopped
Arrange cake slices in bottom of rectangular baking dish. Drizzle espresso over cake. Beat sugar, chocolate syrup and cheese until smooth. Add whipping cream and beat until light and fluffy. Spread topping over cake and sprinkle with candy. Cover and refrigerate for up to 24 hours.
Fresh Fruit with Dips
- A plate of assorted fresh fruit is always a good finish to a meal. For any
easy dip, mix one 8 oz. package of cream cheese with a jar marshmallow cream.
Slice up whatever fruit you have on hand, serve with dip.
Chocolate Éclairs - Di keeps coming by the boat with these very temping calorie-laden concoctions that she whips up aboard, “Far Niente." Mix pudding with milk for 2 minutes, fold in cool whip. Layer 1/3 of graham crackers in 9X13 pan, top with ½ pudding mixture, repeat layer and top with final 1/3 graham crackers. Chill at least two hours, frost and chill again for several hours.
2 packages instant vanilla pudding
3 -1/2 cups milk
1 box graham crackers
8 oz. cool whip (thawed)
1 can of chocolate frosting
Peaches in Rum Sauce - Fresh peaches are always best, but if you’re out cruising, canned peaches can easily be substituted – just drain well and cut the sugar in half. Serve over ice cream or pound cake. Melt butter in skillet. Add sugar and cinnamon and cook until sugar dissolves. Add peaches, vanilla and rum. Sauté until peaches are tender and warm.
¼ cup butter
6 T. golden brown sugar
¾ teaspoon ground cinnamon (optional)
6 ripe peaches, peeled and cut into wedges
2 teaspoons vanilla and 2 T. dark rum
Ting-a-lings - For this old favorite, melt 2 6-oz. bags of chocolate chips; add 1 cup Spanish peanuts and 2 cups chow mein noodles. Drop onto wax paper and chill. No baking – no fuss!
Banana Crisp - Here is a tasty wintertime dessert that’s a new twist on an old favorite.
4 each banana
1 Tablespoon lime juice
1 Teaspoon orange rind
3 Tablespoons brown sugar
1 teaspoon grated nutmeg
1/2 cup flour
1/4 cup brown sugar
1/2 stick butter, melted
Whip cream or Ice cream
Peel four bananas and slice. Arrange in a pie-pan or shallow baking dish. Sprinkle with 1 T. lime juice, grated nutmeg, 1 Teaspoon orange rind, and 3 T. brown sugar. In a small dish, combine ½ cup flour, ¼ cup brown sugar, and ½ stick of softened butter. Mix together until crumbly and sprinkle evenly over bananas. Bake at 400 degrees until topping is crisp and brown - about 20 minutes. Serve with ice cream or whipped cream.
Peanut Butter Quickies
1 14-ounce can sweetened condensed milk
1/2 cup peanut butter
2 cups graham cracker crumbs, Fine
1 6-ounce pkg. chocolate chips
Heat oven to 350 degrees. Blend milk and peanut butter until smooth. Mix in crumbs and chips. Drop by rounded teaspoons 2' apart on un-greased cookie sheet. Bake 10 to 12 minutes or until light brown.
Balsamic Strawberries
1/3 Cup balsamic vinegar
5 Tablespoons sugar
1/2 teaspoon lemon juice
1/2 cup mascarpone cheese
1/2 cup whipping cream
1/2 teaspoon vanilla
3 pints strawberries
Combine vinegar and 1 Tablespoon of sugar and lemon juice and stir over medium heat until sugar dissolves. Boil until syrup is reduced to 1/3 cup (about 3 minutes). Transfer to bowl, cool and drizzle over berries. Combine mascarpone, cream, vanilla and 2 Tablespoons sugar. Whip until peaks form. Cover and refrigerate for 1 hour. Serve berries in goblets with cream topping.
Coca Cola Chocolate Chip Cake
1 stick butter, melted
1 cup Coca-Cola, room temperature
1 square semi-sweet baking chocolate
3/4 cup miniature marshmallows
1/2 Cup Shortening
1/2 cup vegetable oil
2 teaspoons vanilla
2 cups sugar
2 each eggs
3/4 cup buttermilk
1 cup powdered baking cocoa
2 1/3 cups flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups semi-sweet chocolate chips
Preheat oven to 350 degrees. Line a 9-by-13-inch baking pan with non-stick foil. (If using regular foil, grease and flour with powdered cocoa.) Combine butter, cola and semisweet baking square in a saucepan. Remove the mixture from the heat when it comes to a boil. Stir in marshmallows until blended and smooth. Set aside to cool. In a large bowl, combine shortening, oil, vanilla, and sugar, blending until mixed. Add eggs, buttermilk, and cocoa, beating at medium speed until smooth. In a separate bowl, combine flour, baking soda, baking powder, and salt. Mix with a whisk so the ingredients are equally distributed. Add half of the flour mixture to egg mixture and beat well, scraping down sides often. Add cooled Coca-Cola mixture and beat. Add remainder of flour and beat until completely smooth for about 3 to 4 minutes. Fold in 1-1/2 cups chocolate chips. Batter will be thick. Pour batter into prepared baking pan. Place on the top shelf of the oven and bake about 50 minutes or until it tests done. (See frosting options below.) Let cool completely before cutting to serve. Frosting: Sprinkle 2 cups semi-sweet chocolate chips on hot cake as soon as you remove it from the oven. Wait a couple of minutes for the chips to melt, then smooth with a spatula to frost the cake.